Dahi Wade/Dahi Balle

So here we are, all relaxed and fresh after the Thanksgiving break. Hope you all had a wonderful Thanksgiving holiday, I went to Visit Atlanta in GA In USA. We went to the CNN center, Coke Factory where we tasted around 60 different flavors of Coke. I was super thrilled to taste all of the 60 flavors they offered yet was sad to find India missing on the Flavor chart. We also visited the GA aquarium where the Dolphins and the Penguins won my heart. They are very interactive and playing with them was  a fun experience. I had made Dahi wade or Dahi Balle before I went on my mini vacation. I am not good when it come to Dahi Wade, I have made them a few times only, but each time, they turned out to be hard and not soggy enough.. not the melt in your mouth types..I was skeptical/ scared and made only one cup batter. They turned out to be very good, that sooner than expected, I got demands to make them again. The trick to make them soft is I guess to add little amount of Moong Dal to the Urad dal when soaking.


Recipe tweaked to my like..( Orig is by Masterchef Sanjeev Kapoor)


You will  need;
1 Cup Urad Dal 
1/2 Cup Moong Dal
Salt as per taste
1Tbspn cumin/Jeera seeds
2 Cups Oil for frying


To Sprinkle
Rock Salt
Red Chili Powder
Tamarind chutney
Chopped Cilantro Optional


Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse batter. Add salt and cumin seeds and mix well with hands to make a well blended mixture. Heat 2 cups oil in a kadai. Fry a small portion of the batter in hot oil to test if the batter holds well.. Gently drop the batter with the help of the spoon into hot oil. Repeat with remaining batter. Fry till wadas are golden brown. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, sweet tamarind chutney and black pepper.


Life is sweet and tangy, Hope you do make them today.


Love Ash.